Desperately seeking Coal-Fired


Pizza is like breathing--You just don’t think about it. Since PB, though, I do think about it. So off to Salvatore’s Coal Fired I go on my lunch hour to the lovely town of Port Washington located along the coastline of the North Shore. The average price for a home in that beautiful community: a cool 2 million bucks! Lovely views, but took longer than I anticipated (to hell w/you gps), and when I got there I was surprised to see that Salvatore’s is a dive. I’m okay w/that, I guess, because it has excellent ratings, and I’m on a mission to try coal-fired because of PB.

I was a little disoriented upon walking in, but I got my legs underneath me and ordered from the sparse menu: 1 large Margarita, 1 personal. The tables were all set w/plates because apparently they don’t sell slices. But I’ve gotta get back to work, so I have no intention of sitting down. So after getting rung up . . I’m told they don’t take credit cards!!! Now I’m there for an experience, but not that one!! Unbelievable! 5 bucks in my wallet. So I’m directed to the ATM in the dry cleaner. My pies are done quickly. I put the pies in the car and realize the bag is leaking. I open it up—NO BOX. Ahahhaa I’ve got a lot of traveling to do!!! Excuse me, I say, can I have a box? So the lady starts giving me a story about how the owner was reluctant to offer take-out pie at all—the pie should be eaten straight out of the oven ---bla, bla, bla The bag with the cake bottom cardboard thingy allows the steam to escape yadda yadda. . .. (I gotta get the heck out of there I’m SO ANGRY!!!)

So there it is, folks: the pretentiousness of pizza. I guess I should have seen it coming!!! Even though I was fuming, so was the pizza and I couldn’t wait. The bad news: it was delicious!!! The tomato was kind of naked, fresh mozz, basil, and the crust oh so slightly charred. I can only liken it to lightly burnt toast with that deeper flavor. The crust is wafer thin—rolled thin like PB’s Frank Nitti, so the pie remains light—or doesn’t fill you up right away. Yeah, baby! yummy.

Because of the circumstances I didn’t get a shot of oven (looked like subway tiles) Suffice it to say Lombardis in Little Italy is claimed to the 1st pizzeria in NY circa 1906, and they used coal because wood was not easily accessible in the metropolis. I’m sure there was great humility and generosity in the endeavor, and from remembering my grandma’s tales, folks would spit on the pretentious and didn’t tolerate it. Salvatore’s, however, was built in the 1990’s, and pretentiousness now rules the day--especially in food. I feel like I got the last laugh, though, because if I didn’t have to pay cash, I probably would’ve spent more! brrrrmmm I'm out!

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Maria .
posted about 2 years ago

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Wow! Salvatore's looks fantastic. I'll have to give it a try next time I'm in that neck of the woods. The cash only thing seems to be the standard at the coal-fired joints. Same policy at Lombardi's, Grimaldi's and Totonno's even in 2017. Looks like Salvatore's isn't shy about its no cards, no slices policy!

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Raj Irukulla admin
posted about 2 years ago


raj: i guess there IS such a thing as too much money! i would usually just walk out, but this is a serious weak spot! what's up with cash thing? Bring a wheelbarrow full of cash & your own box! --far cry from the original Lombardi who would cut you a slice for what you could afford. Guess that was what was done when this country was on the upswing...

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Maria .
posted about 2 years ago


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